Moroccan-Inspired Beef Short Ribs

Heat the oil in a large Dutch oven over moderately-high heat; add the meat and sear on all sides, about 8 to 10 minutes. Transfer the meat to a bowl and set aside. Turn the heat down to medium; add the onion and sauté until softened, about 5 to 7 minutes, stirring occasionally. Add the garlic, ginger, bay leaves, Middle Eastern 9-Spice Mix, cinnamon, cumin, coriander, black pepper, and saffron and cook 1 minute, stirring constantly.

Add hot water to come just below the top of the meat; bring to a boil over high heat, then cover the pot, turn heat down to simmer, and cook until the meat is tender, about 2 1/2 hours, stirring occasionally (the sauce should be thickened quite a bit by this point; you can add a splash more water if you need to and skim off any fat that you see on the top).

Add the prunes and honey, cover the pot, and simmer until the prunes are plumped and the sauce is slightly thickened, about 10 to 15 minutes, stirring frequently.